Spinach Basil Pesto

Ingredients

Original recipe makes 12 frozen cubes Change Servings

• 1 1/2 cups baby spinach leaves
• 3/4 cup fresh basil leaves
  1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
  4 cloves garlic, peeled and quartered 
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
  1/2 teaspoon lemon zest
• 1/2 cup extra-virgin olive oil

Directions

1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.